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Viennese Goulash... an exquisite delight

A dietary staple adopted from Hungary during the emperor's day - diced meat and vegetables are put in a stew together. There are dozens of variations, from "gravy goulash" to "fiacre goulash".
Coachman's goulash © oesterreich_werbung_Wolfgang_SchardtCoachman's goulash © oesterreich_werbung_Wolfgang_Schardt

Ingredients for 6-8 servings

  • 1.5 kg beef shank
  • 1.25 kg onions
  • 150 g dripping or oil
  • 2 Tbsps tomato paste
  • 4 Tbsps paprika powder, sweet
  • 2 cloves of garlic
  • a little lemon rind, grated
  • apple vinegar
  • 2 juniper berries, pressed
  • pinch of marjoram
  • pinch of ground caraway seeds
  • pinch of sugar
  • ground pepper
  • salt
  • 2 Tbsps flour
  • approx. 2 l water

How to make it:

  • Slice onions.
  • Cut the meat into cubes, approx. 50 g each.
  • Heat the dripping in a large pot and fry the onions until golden brown.
  • Add juniper berries, marjoram, caraway seeds, sugar, pepper and salt and briefly sauté.
  • Stir in paprika powder, tomato paste, garlic and lemon rind and quickly add vinegar and 1 litre of water.
  • Bring to boil then and add cubed meat and let stew for about 2 1/2 hours.
  • Stir repeatedly and add water if necessary.
  • When the meat is almost done, stir well and add the rest of the water.
  • Let cook for a while longer then add salt to taste.
  • Mix the flour with a bit of water, stir and add to the goulash to bind.

Suggested side dishes: Fresh bread rolls or salt potatoes.

Recipe is taken from The new Sacher cookbook - Favorite Austrian dishes.
Find out more about the famous Sacher Cafe

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